| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Sauces, French, Wine, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Onion; minced |
| 1 |
c |
Carrots; peeled and diced |
| 1/2 |
c |
Celery; diced |
| 3 |
|
Garlic cloves |
| 3 |
c |
;water |
| 1 |
tb |
Tomato paste |
| 1 |
c |
Red wine |
| 2 |
tb |
Dry red wine vinegar |
|
|
Salt, to taste |
| 1 |
tb |
Fresh rosemary; chopped OR |
| 1 |
ts |
Dried rosemary |
| 1/2 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
White pepper |
| 1/3 |
c |
;cold water |
| 2 |
tb |
Arrowroot or cornstarch |
INSTRUCTIONS
Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a
heavy 3 quart pot along with remaining ingredients except 1/3 cup water &
arrowroot. Bring to a boil, cover partially, and simmer for 15-20 minutes
until vegetables are tender. Whisk together cold water & arrowroot until
smooth & fully dissolved. Slowly pour into simmering sauce, stirring
constantly.
Lower heat & continue stirring as sauce thickens and becomes shiny, about 5
minutes. If necessary, add more dissolved arrowroot or cornstarch, a
teaspoon at a time, until sauce reaches desired consistency.
Variations: Substitute another cup of wine for one of the cups of water. OR
Add 1 cup of sliced sauteed mushrooms to the sauce just before the
arrowroot or cornstarch.
"Vegetarian Times", January 1993
From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”